Juice and smoothie bars come in all shapes and sizes, ranging from industry leader Jamba Juice with locations throughout the country to local independent operators with just one location. Here we take a look at what six operators are doing as this emerging foodservice category continues to build momentum.

Juice Generation: Though in business since 1999, this Manhattan-based juice and smoothie bar has expanded up and down the island as of late. In addition to offering a set menu of fresh juices and smoothies using local and organic produce along with some customizable options, the juice bar also offers a grab-and-go selection of pre-made "cleanse" drinks for nutritious fasting via an in-store refrigerated display case. The open-counter setup allows customers to see all the juicing and blending at work.

Emerald City Smoothie: This Washington State-based smoothie shop now has more than 60 stores throughout its home state and Utah, California, Colorado, Oregon and Connecticut. The menu is organized according to customer goals, from weight loss to muscle gain and detoxing. Smoothies can also be made for those with nut allergies or sugar concerns.

Tropical Smoothie: The primarily franchised-based smoothie chain, with locations nationwide, combines yogurt into many of its smoothies and offers full calorie count disclosure on its menu-boards.

Planet Smoothie: Uses specialty blenders that are pre-programmed to fit each type of smoothie, from those with protein, energy and superfood "boosters" to a line of kid-friendly options.

Creative Juice: Danny Meyer's Union Square Hospitality Group in New York City teamed up with fitness chain Equinox to open this juice bar offshoot with two debut locations in Manhattan. Open to members of the gym and non-members alike, the lineup of eight organic vegetable and fruit juices are cold-pressed using steel machines, which preserve the raw, nutritional benefits of each ingredient that could otherwise be damaged by heat pressure during juicing. Michael Romano, a James Beard Award-winning chef and director of culinary development for USHG also incorporates unique ingredients like kohlrabi and sea beans.